DUCASSE and CHANEL : a marriage made in ... Japan

• Stéphane BELLON
  Directeur du développement restauration du groupe Alain Ducasse
  

Summary

Ginza Street, Tokyo, December 4th, 2004. An outstanding restaurant named 'Beige' is being opened on the top two floors of a brand new building. It is a joint venture between Alain Ducasse and Chanel. Both companies are known for their luxurious products, their French savoir-vivre, and their creative talents. Both have a very distinctive in-house culture and high standards. Alain Ducasse's project manager, Stéphane Bellon, tells the story of the meeting between the two partners, their hopes for this restaurant, and the way in which this project took shape. Conflicts did occur, notably between the vision of a luxurious and aesthetic product and the necessary operating constraints of the restaurant business. Quite apart from this project, Stéphane Bellon tells how the Alain Ducasse Group established the 'know-how' for restaurant design and the organisation for culinary creation.

Summary translated from French by Rachel MARLIN.

• The entire article was written by Thomas PARIS and translated by Rachel MARLIN.

To obtain this article, you can :

• download it in French (PDF help) using your password or contact ecopar@paris.ensmp.fr (Reference CR200905).
• download it for free in English (PDF help) or contact ecopar@paris.ensmp.fr (Reference CR200905-ENG).

The entire article appears in French in the Journal de l'École de Paris du management N° 57.